Ingredients
Scale
- 1.5 lbs large shrimp, peeled and deveined (tails on or off)
- 2 tablespoons olive oil
- 1 small yellow onion, finely diced
- 3 cloves garlic, minced
- 1 cup chicken broth (low sodium)
- 2 tablespoons fresh lemon juice
- 1 tablespoon tomato paste
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1/2 teaspoon cayenne pepper (adjust to desired spice level)
- 1/2 teaspoon black pepper
- 1/4 teaspoon white pepper
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/4 teaspoon ground cumin (optional, for depth)
- Salt to taste
- Fresh parsley, chopped, for garnish
- Green onions, sliced, for garnish
- Lemon wedges, for serving
Instructions
- In a small bowl, combine smoked paprika, dried oregano, dried thyme, cayenne pepper, black pepper, white pepper, onion powder, garlic powder, and ground cumin (if using). Set aside.
- Pat the peeled and deveined shrimp very dry with paper towels. Season lightly with salt.
- Heat olive oil in a large skillet or frying pan over medium-high heat. Add the diced onion and cook until softened, about 3-4 minutes. Add the minced garlic and cook for another minute until fragrant, being careful not to burn it.
- Stir in the tomato paste and cook for 1 minute, pressing it against the bottom of the pan to deepen its flavor.
- Add the reserved spice blend to the pan and cook for 30 seconds, stirring constantly until fragrant.
- Pour in the chicken broth and fresh lemon juice, scraping up any browned bits from the bottom of the pan. Bring the sauce to a gentle simmer and let it cook for 3-5 minutes, allowing it to thicken slightly. Taste and adjust salt if needed.
- Add the seasoned shrimp to the simmering sauce in a single layer. Cook for 2-3 minutes per side, or until the shrimp turn pink and opaque, being careful not to overcook them.
- Remove from heat. Garnish generously with fresh chopped parsley and sliced green onions. Serve immediately with lemon wedges.
Notes
For an extra kick, add a dash of your favorite hot sauce to the finished dish. This shrimp is fantastic served over fluffy white rice, creamy grits, polenta, or with crusty French bread for soaking up every drop of that incredible sauce. Adjust the amount of cayenne pepper to tailor the spice level to your preference. Remember, shrimp cooks very quickly, so avoid overcooking to ensure it remains tender and juicy.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Pan-Searing
- Cuisine: Cajun
Nutrition
- Serving Size: 1 serving (approx. 6-8 large shrimp with sauce)
- Calories: 320
- Sugar: 3g
- Sodium: 450mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 250mg